In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
In a second shallow dish, whisk together the eggs and milk (or buttermilk).
In a third shallow dish, place the breadcrumbs.
Coat the Pork Chops:
Dredge each pork chop in the flour mixture, shaking off any excess.
Dip the floured pork chop into the egg mixture, ensuring it is fully coated.
Finally, coat the pork chop in the breadcrumbs, pressing gently to adhere. Place the coated pork chops on a plate or baking sheet.
Heat the Oil:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C). You can test if the oil is ready by dropping a small piece of breadcrumb into the oil – it should sizzle and float to the top.
Fry the Pork Chops:
Carefully place the pork chops in the hot oil, being careful not to overcrowd the skillet.
Fry for about 4-5 minutes per side, or until the pork chops are golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Drain and Serve:
Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain excess oil.
Let them rest for a few minutes before serving.
Garnish:
Serve with lemon wedges and fresh herbs if desired. Enjoy your crispy fried pork chops with your favorite side dishes!
Tips:
For extra flavor, marinate the pork chops in buttermilk for a few hours before dredging.
You can also add grated Parmesan cheese to the breadcrumb mixture for a cheesy twist.
Serve with mashed potatoes, coleslaw, or a fresh salad for a complete meal.
